1) Heat a pot of water on the stove with about 1.5 qts of water and add the vinegar or lemon juice. Season slightly with salt. Keep on medium to low heat until the water is just about to boil but not boiling. Small bubbles will start to come to the surface but you dont want a harsh boil.

2) In a separate pan, add the cream and heat on low. Add in the Hunter’s Recipe a little at a time until the cream starts to simmer. You will want to keep the cream on low until it reduces to a sauce like consistency. Reserve the sauce when done.

3) Heat a pan on medium, and add a tbs or two of oil. Season the salmon with s&p. When the salmon is 50% done, crack the eggs and add them one at a time to the hot water. The trick is to get the eggs firm enough to stay together, but you still want the yolk to be soft. It should be about 2-3 minutes.

4) When the salmon is finished, place in a bowl or on a dish.

To serve: Use a slotted spoon to gently scoop out the eggs and place on top of the salmon. Finish by spooning the dill cream over the top.